I love cupcakes and this cupcake is spectacular. I looks delicious and I want to try make this one. Thanks for the ingredients. - pacquiao vs rios
Martha Stewart Member
Rating: Unrated
06/30/2013
Where is the cream of tartar? It is cinnamon not snickerdoodle without it. This problem is so pervasive.
Martha Stewart Member
Rating: Unrated
01/01/2013
This recipe was fantastic! I made it for a New Years Eve Party and it was a hit! I used my own buttercream recipe and added in cinnamon and sprinkled the tops of the frosted cupcakes with cinnamon as well! Definetly reccomend making these if you haven't!
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Martha Stewart Member
Rating: Unrated
10/12/2012
Such delightful cupcakes! I followed other reviewer's advice and added 2 Tablespoons EACH of sourcream and extra milk. They came our super moist and fluffy with a wonderful rich spice flavor. I frosted them with a vanilla bean buttercream... perfect!
Martha Stewart Member
Rating: Unrated
08/09/2012
I halved this recipe and got 12 cupcakes. Because I do not use cake flour, I used 1 1/4 cups of AP flour and added in about 5 tsp. of cornstarch. Used 3/4 cup of milk, which is 2 more tablespoons than suggested by the way. I also added in a couple spoonfuls of sour cream. The first time I made these they were really dry, but this time they were very moist. I frosted them with an icing made with a buttercream frosting with some cinnamon added in. Overall, tastes just like the the cookie!
Martha Stewart Member
Rating: Unrated
07/19/2012
These cupcakes are absolutely scrumptious! I especially love the frosting- it made my day when I made them :)
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Martha Stewart Member
Rating: Unrated
06/07/2012
These cupcakes are fantastic. Moist, delicious, perfect. I doubled the recipe and brought them to work - my co-workers thought they were from a bakery. I'll definitely be making them again!
Martha Stewart Member
Rating: Unrated
05/26/2012
very yummy. The seven miute frosting turned out very well and the cupcakes were moist, delicious, and very cinnamony!!!
Martha Stewart Member
Rating: Unrated
02/11/2012
Such an excellent recipe! I made these cupcakes for my best friend's 20th birthday because her favorite cookies are snickerdoodles, and she absolutely loved them! I took @cfeld90's advice and added a couple splashes of half-and-half once the batter was mixed together and the cupcakes retained their moisture even after they had been out for a day. I didn't try the seven-minute frosting; rather I used my own white frosting and sprinkled cinnamon and sugar on top for a bit of sparkle.
Martha Stewart Member
Rating: Unrated
12/26/2011
To all of y'all who said the batter got pretty dry... I noticed this too and added just a splash of half and half once it was already mixed. It made such a huge difference, and this is one of my new favorite recipes!
Martha Stewart Member
Rating: Unrated
12/10/2011
This was a delicious cupcake! I agree with some of the other reviews that it loses moisture rather quickly, will likely alter the recipe on the next go around. My only other gripe is that the seven minute frosting did not go well. I'm sure it was user error, however I found that this frosting tasted too eggy. I believe I may not have cooked it properly but it was really bad and really runny.
Martha Stewart Member
Rating: Unrated
10/15/2011
I LOVE these cupcakes!!they are so YUMMY!!
Martha Stewart Member
Rating: 2 stars
09/29/2011
The flavor of these was great! However, they were not moist. While they were still warm, they were perfect. But the next day they were more like a muffin. Not what I wanted at all!
Martha Stewart Member
Rating: 4 stars
08/09/2011
OMG they were awesome and really easy to bake! But all they really are is vanilla cake and cinnamon. But overall very good.
Martha Stewart Member
Rating: Unrated
07/14/2011
Followed the recipe exactly and they were perfect! Truly delicious, really reminiscent of a snickerdoodle cookie.
Martha Stewart Member
Rating: Unrated
03/15/2011
About the cake flour, don't use the self-rising kind as it will affect the outcome.
Martha Stewart Member
Rating: Unrated
01/06/2011
Sorry I meant to say if I use cake flour that IS self-rising? Sorry :)
Martha Stewart Member
Rating: Unrated
01/06/2011
I am unable to find cake flour that is not self-rising. Will it change the outcome of the cupcakes if I use cake flour that is not self-rising?
Martha Stewart Member
Rating: Unrated
09/27/2010
These are by far some of the best cupcakes I've ever had. They're fluffy and have the perfect amount of sweetness. The frosting was great too--I added a little vanilla extract to brighten the flavor and it was delicious!
Martha Stewart Member
Rating: Unrated
06/17/2010
these had a really nice texture and flavor. im a pretty experienced baker, but i just can't make the seven minute frosting. everytime i add the syrup to the egg whites, it becomes a big wad of hard candy in the bottom of the bowl..so besides that i just used regular buttercream and everything turned out delicious!
Martha Stewart Member
Rating: Unrated
05/25/2010
love this! the batter is crazy good. they are perfect, not overly sweet like some cupcakes can be. i will definitely be making these again.
oh- i didn't have a candy therm for the frosting, but just boiled it for 3 min or so
Martha Stewart Member
Rating: Unrated
01/26/2010
These were amazing! The batter was luxurious, and so hard to stop eating. I put the excess batter in a mini bread pan and topped with the extra topping and took to a friend. :)
Martha Stewart Member
Rating: Unrated
01/07/2010
I baked these from a very similar recipe. But didn't know about the cake flour. My cupcakes runneth over. Though not pretty, still delicious. Will get some cake flour and try again.
Martha Stewart Member
Rating: Unrated
06/09/2009
These are my current favourites: fluffy, light and moist. With or without the frosting, they are a real treat. My family enjoyed them very much and they took hardly any time to make!
Martha Stewart Member
Rating: Unrated
06/04/2009
This recipe was great! Instead of making cupcakes, I opted to make two large, round cakes.Very clear and easy to follow this recipe.